Sticky toffee banoffee cake

Sticky toffee banoffee cake

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(36 ratings)

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Cooking time

Ready in 30 mins, plus making filling

Skill level

Easy

Servings

Cuts into 10 slices

Sticky toffee banoffee, a variation on the classic Victoria sponge theme, perfect for birthdays and special occasion cakes

Nutrition and extra info

Additional info

  • Cake base freezes well for 3 months
Nutrition info

Nutrition per serving

kcalories
494
protein
6g
carbs
49g
fat
32g
saturates
18g
fibre
0.9g
sugar
25g
salt
0.8g

Ingredients

For the cake

  • 200g caster sugar
  • 200g softened butter
  • 4 eggs, beaten
  • 200g self-raising flour
  • 1 tsp baking powder
  • 2 tbsp milk
  • 1 tsp vanilla extract
  • 2 mashed, ripe bananas

For the filling

  • 284ml double cream
  • 4 tbsp Banoffee toffee (Merchant Gourmet Banoffee Toffee, from major supermarkets is ideal)
  • 1 banana, sliced

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Method

  1. Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together including the vanilla extract and 2 mashed, ripe bananas, until you have a smooth, soft batter.
  2. Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
  3. For the filling, whip the double cream and fold through the Banoffee toffee. To serve, spread half of the cream over one of the cakes, then top with another sliced banana.
  4. Sandwich together, then cover with more cream then decorate the cake with an elegant drizzle of Banoffee toffee. Keep in an airtight container and eat within 2 days.

Recipe from Good Food magazine, May 2005

Comments, questions and tips

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Comments

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leilacluett's picture

Amazing recipe, easy and great results. I work as a chalet chef in the winter and this cake always gets demolished by my guests. A winner!!

sophiebeynon's picture

Don't waste your time with this one. I've made hundreds of cakes with rarely a problem but this was awful. I have much better banana loaf recipes that never fail.

folkoono's picture

I'm mid-way through making this so can't comment on the taste, but this does indeed make quite a dense, moist cake - like any cake containing fruit. I used two slightly smaller (19cm) but deep tins and baked at 140 degrees for 35-40 minutes to give it a more even bake. Came out fine as far as I can tell. They didn't rise a massive amount so I'm glad I used smaller tins as they would have been pancake-like if I'd used the proper size! Having said that, when put together they will make a decent-sized sandwich cake so that doesn't bother me.

B_McPhee's picture
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I'm usually pretty adept at baking but this was awful, I can only assume I did something wrong! It was incredibly dense and had an almost soggy texture. It didn't taste particularly banana-ry either, considering the amount that went into it.

cherub-rock25's picture
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Although delicious, this cake was a little tricky in the making. Despite my better judgement (I am a traditionalist when it comes to adding air into the batter!) I followed the instructions with the resultant dense pancake that came out of the oven not only sticking to the grease proof paper but leaving greasy pools of separated butter oozing out. This is one stodgy thing! Went down a storm though and definitely served more than 10 people.

dziyah's picture

Was a big hit! I had my own homemade caramel sauce.

MFJB's picture

This is such an easy recipe but its just delicious. Needs a bit more cooking though than the recipe says. And I used half cream and half creme fraiche, which gave it a bit more of a tarte flavour.

tbowes's picture

A-MAZING cake. So light and fluffy and really yummy. I find with all the BBC cake recipes with icing or filling it makes way too much. I didnt put it on the top but the filling in the middle was scrummy. Seriously good cake.

agepops's picture
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*forgot to rate!!

agepops's picture
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My version turned out more 'ban' than 'offee'! the sauce as mentioned by Polly was too thin for this version. Oh well, my cake my mistake! It was the tastiest 'banana' cake my family had ever tasted!
Just to add, I am on an exclusion diet, so that means no gluten or wheat! I make normal recipes but with doves farm gluten and wheat free flower and baking powder/soda so all you coeliacs out there can eat something tasty as well as Gluten and wheat free!!

reemaparwaiz's picture
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This cake is fast becoming my signature cake! Everyone always asks me to make this! I've made the bigger version and agree that the cooking time is longer and the cake doesn't rise very much!

I have to say that my smaller versions (I use the same mix but cook it in mini sandwich tins so they look like mini cakes) is the best! I use 3 large eggs instead of the 4 eggs stated, add an extra banana for extra flavour! I slice the cake in half and put a layer of banana and dulce de leche and ontop pipe some of the cream and dulce mixture! Yum! A fab cake!

bedouinanne's picture
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What a great cake! I made mine with half wholemeal SR / half ordinary SR flour, which perhaps makes it slightly denser but imparts a slight nuttiness which is really delicious. I put mine in a single 9" round tin and it worked perfectly - ready in 30 minutes in my fan oven and lovely and moist. The cake was delicious on its own and I agree with twinmum that it doesn't really need any topping. I happened to have some leftover butter icing which added a bit of delicious sweet naughtiness and would certainly recommend that in the absence of the banoffee topping.

donna_wowee's picture
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Amazing! Very sweet but absolutely fantastic. Very delicious.

jjbw1990's picture
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Lovely cake, made for a friend's birthday and she loved it! I sliced bananas and put them in the middle with toffee sauce, then 'iced' with whipped cream and drizzled with chocolate sauce! Indulgent but it WAS a birthday!!

philricegrubb's picture
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I made this cake for my husbands birthday. I mixed the toffee sauce through a mixture of whipped double cream and mascarpone. I have had so many comments that I will be making this again.

snap890carpentry's picture
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I have made this cake twice in last 24 hrs I also struggled with the cooking time and found the cake a little dence but never the less delicious next time I am only going to put in one banana & see if that helps :)

samwatson25's picture
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I made this cake at the weekend, it was very easy to make and tastes delicious.

basilstar's picture

I made this cake at the weekend (it's the first cake I've ever made from 'scratch'!!) I was so pleased with the cake it was absolutely delicious, I'd made it for a family get together and everyone loved it. Yes admittedly it did take longer to cook than stated but its easy enough to gauge when a sponge is cooked!!

thecakefairy's picture
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Super easy to make and looked fabulous. I gave this to my brother for his birthday and he described it as 'heavenly' but I haven't tasted it myself as yet. Definitely will be making this again and will possibly try as individual cakes too.

nadella's picture
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Lovely moist sponge recipe, thankies! I also used carnation caramel for the filling as I love it. Will make again.

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